Friday, September 3, 2010

SATE SAMPI & SATE UDANG (Beef Satay & Shrimp Satay) - The Food Of Bali - Recipe

Balinese satays are always a little charred on the outside, which give them a particularly delicious flavor. Once the meat is marinated, it can be kept fresh for at least 4 days in a refrigerator.

600 gr beef topside, cut in 1 cm cubes
3 – 5 bird's-eye chilies, chopped
2 tbsp brown sugar
½ cup beef spice paste
¼ tbsp salt
Satay skewers

Combine meat, chilies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear four pieces of meat very tightly on a satay skewer. Place beef satays on charcoal cooker and grill over very high heat either on coconut husks or on charcoal. Serve with Satay Sauce. Note: To make satay with lamb, pork or dusk, follow the directions above but use basic spice paste. If using chicken, replace with chicken spice paste. Balinese satays are always a little burned which gives them a very particularly delicious flavor.

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